Creamy Corn Chowder
 
 
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Serves: 4-6
Ingredients
  • 1 Tbsp olive oil
  • 1 cup chopped sweet yellow onions
  • 2 tablespoons unsalted butter
  • ¼ cup flour
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 8 cups vegetable broth
  • 3 cups 1-inch diced yellow potatoes, unpeeled (1½ pound)
  • 5 cups corn kernels, frozen (24 oz)
  • 1 cup low-fat half-and-half
  • 1 cup sharp white natural cheddar cheese, grated
  • 4 slices bacon, cooked to crisp
Instructions
  1. In a large stockpot over medium heat, add olive oil. Add the onions and sauté until onions are soft and translucent.
  2. In a small bowl combine the flour, salt, pepper, and turmeric.
  3. Add the butter to the onions. Once melted stir in the flour mixture and cook for 2-3 minutes.
  4. Whisk in the vegetable broth.
  5. Add potatoes, bring to a boil, reduce heat and cook over medium heat for 20 minutes, or until the potatoes are tender.
  6. While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp. Cool and dice into small pieces, set aside.
  7. Stir in the corn to the soup, cook for 3 minutes.
  8. Lastly, add the half-and-half and the cheese. Cook for 5 more minutes, until the cheese is melted.
  9. Serve soup and top with bacon.
Notes
Slightly Adapted from Ina Garten
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/creamy-corn-chowder/